Polvo à Lagareiro
Beira Alta, Portugal
This classic Portuguese dish features tender octopus tentacles that are boiled and then roasted in the oven. It is generously bathed in high-quality olive oil and served alongside smashed potatoes, garlic, and cilantro.
Why locals eat it
The term lagareiro refers to an olive oil mill worker, highlighting the dish's historical connection to regional olive oil production. It remains a staple comfort food across Lisbon's traditional taverns during the autumn and winter months.
Local tip
Tap the potatoes gently to release their starches so they absorb the flavorful olive oil properly before eating.
Typically made with
octopus, potatoes, olive oil, garlic, cilantro, salt. Recipes vary — always check with the vendor if you have allergies.